Broccoli is headed out of season for our area in May, but potatoes are just coming in! So let’s unite these two delicious ships passing in the night with a super-easy, nutrient-packed casserole dish. Casseroles are known for lots of gluten-y, fatty comfort, but they don’t have to be. A casserole packed with local veggies is a great way to feed your family well during a busy week.
- One head of broccoli, washed
- Six large carrots, scrubbed
- About four new or purple potatoes
- One large sweet potato (I like the ones with white flesh best. They have a milder, creamy flavor.)
- Two firm tomatoes (Any heirloom variety would be my preference.)
- Two packages of chicken tenderloin (Antibiotic-free, of course!)
- One cup cheese, shredded (If you buy it already shredded, read the label. Pick the one without preservatives and anti-caking agents.)
- Sea salt, ground ginger, ground garlic, paprika, local honey
- Olive oil and apple cider vinegar
- Set water to boil in a 4-quart pot.
- Turn your oven on 350 degrees, and wipe a little olive oil in the bottom of a 2-quart casserole dish. The dish can be long or square. If it’s square, make sure it’s deep.
- In a bowl big enough for the two packages of chicken tenderloins, pour about two tablespoons of olive oil, one teaspoon (or cap-full) of apple cider vinegar, then shake in some sea salt, ground ginger, ground garlic, and paprika (1/8 – 1/4 teaspoon). Drop in a spoonful of local honey, and mix well. Place the chicken in the bowl, coat with marinade, cover and place in the refrigerator until you’re ready for them.
- Scrub your carrots, do not peel them. Chop the carrots in inch-long chunks. Drop in big pot of water, once it has started boiling.
- Peel the sweet potato and scrub the new/purple potatoes. Chop into one or two inch chunks then carefully add to boiling water with carrots.
- Heat skillet with the salt/butter/water.
- Wash and chop broccoli, then add to skillet. Cover and let cook. When steam is coming out, broccoli is done.
- Once the vegetables are done (a fork can easily be poked into them), strain them in a colander. Sprinkle a little salt on them then let them rest.
- Set a skillet to medium heat, add a tablespoon of olive oil. Place chicken in skillet, cook 3 minutes on one side, then flip and cook 2 minutes on the other. Take off heat and let cool.
- Chop up tomatoes in inch sized pieces and add to cooked vegetables in colander.
- Mix vegetables in colander then place in casserole dish.
- Cut cooled chicken into inch pieces and add to casserole dish.
- Sprinkle the cheese on top of everything in the dish then place in the oven for 15-20 minutes (not longer or the chicken will dry out).
- Remove from over, let cool then serve.